All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
This bowl of brightness swings for the fences and hits the ball out of the park, with a bit more spice and a lot more yum than the average dinner.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using sliced pork, follow same instructions as steak strips in Steps 1 and 2, stirring occasionally until browned and pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
If using Impossible burger, follow same instructions as steak strips in Step 2, seasoning with seasoning blend and breaking up until burger is heated through, 4-6 minutes.
If using organic chicken, pat dry and, on a separate cutting board, cut into 1” pieces and season with seasoning blend. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using ground turkey, follow same instructions as steak strips in Step 2, seasoning with seasoning blend and breaking up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
Prepare the Ingredients
Stem poblano, seed, and cut into ½” dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Separate steak strips into a single layer and pat dry. Season all over with seasoning blend.
Cook the Peppers and Steak
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add poblano and a pinch of salt to hot pan and stir occasionally until tender, 3-4 minutes.
Add steak strips and stir occasionally until starting to brown, 2-3 minutes.
Add wine and cook until almost completely evaporated, 30-60 seconds.
Add demi-glace and stir occasionally until sauce coats mixture, no pink remains on steak, and steak reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner. Rest, 3 minutes.
While steak cooks, heat rice.
Heat the Rice
Remove rice from packaging and place in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes.
Fluff rice with a fork.
Make Creamy Salsa and Finish Dish
In a mixing bowl, combine sour cream and salsa (to taste).
Plate dish as pictured on front of card, topping rice with peppers and steak and garnishing with creamy salsa. Bon appétit!
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